Skripsi

PENGARUH LAMA PEREBUSAN TERHADAP KANDUNGAN PROTEIN KASAR, SERAT KASAR, LIGNIN DAN TANIN PADA KULIT KOPI

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Penilaian

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The aim of this research was study the Effect of boiling time on crude protein, crude fiber and tannin concentration of coffee pulp. This research was held for on Juny 2006 in Animal feed and nutrition laboratory of Agriculture faculty Sriwijaya University, Inderalaya. Coffee pulp analysis were done in laboratory ruminantia nutrition and Chemical feedstuff of Animal Science faculty, Padjajaran University Bandung. This research using completely randomized design with 4 treatments and 4 replications P0 (0 minutes), P1 (20 minutes), P3 (60 minutes). Observed parameters were crude protein, crude fiber, lignin and tannin concentration. The Result shows that boiling time significantly affect crude protein, crude fiber, lignin and tannin concentration of coffee pulp. It conclude that 60 minutes boiling time decrease crude protein, crude fiber, lignin and tannin concentration of coffee pulp.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
0807000288	T64471	T644712008	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T644712008

Publisher

Inderalaya : Prodi Nutrisi dan Makanan Ternak Fakultas Pertanian Universitas Sriwijaya., 2008

Collation

vi, 33 hlm.: tab.; 28 cm

Language

Indonesia

ISBN/ISSN

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Classification

636.085 07

Content Type

Text

Media Type

unmediated

Carrier Type

unspecified

Edition

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Subject(s)

Jurusan Nutrisi dan Makanan Ternak
Perebusan Kulit Kopi

Specific Detail Info

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Statement of Responsibility

HALIM

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